Salad Sprinkle Granola
Savoury topping for salad.
- Dry ingredients
- oats or 5 grains - 250g
- pecan nuts - 100g
- walnuts - 100g
- linseeds - 4 tablespoons
- sesame seeds - 4 tablespoons
- chia seeds - 2 tablespoons
- caraway seeds - 1 tablespoons
- beaten egg white - 1
- vegetable oil - 4 tablespoons
- maple or agave syrup - 2 tablespoons
- salt - 1/2 teaspoon
- paprika powder - 1/2 teaspoon
- Heat the oven to fan 175 degrees centigrade.
- Break the walnuts and cashew nuts into quarter. Mix together all of the dry ingredients into a large bowl.
- In a separate bowl mix together all of the glaze ingredients.
- Pour the glaze ingredients and mix until well combined.
- Place the sprinkle on to a baking sheet lined with a silicon sheet or baking parchment
- Bake for 25 to 30 minutes until the mix is golden brown. Stir gently every 10 minutes to try and ensure an even bake.
- Once cooked leave to cool thoroughly before storing in an air tight jar.
This salad sprinkle granola is a great way to turn a boring salad into something special. You will never go back to croutons after this. The amounts shown here are enough for a large jar. Simply store the cooled granola in the jar and sprinkle over your salad whenever you need it. It should last for about 1 month.
The magic ingredient is caraway seeds (kummel in German). The sprinkle tastes so good I have been secretly snacking on it without the salad. Use your favourite nuts, I like walnuts and pecans but I sure almonds would also be good. To make the seeds stick to the nuts and oats I have used a beaten egg white. If you want to make a vegan version you could use 1 tablespoon of linseeds ground in a coffee grinder and mixed with 3 tablespoons of water.
Great served with a simple blue cheese salad as shown in the picture.Add to Favourites